Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Aløft

There's nothing new about Nordic interiors - blond timbers, concrete surfaces, warm, mid-century charm without the twee - and thank heavens for that. It's a style that augments the beauty of everything around it, in this case, gorgeous Hobart harbour, which makes up one whole wall. What is new here, however, is the food - by veterans of Garagistes, which once dazzled diners down the road, Vue de Monde in Melbourne and Gordon Ramsay worldwide. There's a strong Asian bent, but with Tasmanian ingredients. In fact, the kitchen's love of the local verges on obsessive - coconut milk in an aromatic fish curry is replaced with Tasmanian-grown fig leaf simmered in cream to mimic the flavour. Other standouts include a gutsy red-braised lamb with gai lan and chewy cassia spaetzle, pigs' ears zingy with Sichuan pepper and a fresh, springy berry dessert. While the food is sourced locally, the generous wine list spans the planet. 

Secret Tuscany

A far cry from Tuscany’s familiar gently rolling hills, Monte Argentario’s appealing mix of mountain, ocean, island and lagoon makes it one of Italy’s hidden treasures, writes Emiko Davies.

Farro recipes

Farro can be used in almost any dish, from a robust salad to accompany hearty beer-glazed beef short ribs to a new take on risotto with mushrooms, leek and parmesan. Here are 14 ways with this versatile grain.

A festival of cheese hits Sydney

Kick off winter with a week of cheese tasting.

Moon Park to open Paper Bird in Potts Point

No, it’s not a pop-up. The team behind Sydney’s Moon Park is back with an all-day east-Asian eatery.

Brae

Prepare to enter a picture of the countryside framed by note-perfect Australiana but painted in bold, elegant and unsentimental strokes. Over 10 or more courses, Dan Hunter celebrates his region with dishes that are formally daring (Crunchy prawn heads! Creamy oyster soft-serve! Sea urchin and chicory bread pudding!), yet rich in flavour and substance. The menu could benefit from an edit, but the plates are tightly composed - and what could you cut? Certainly not the limpid broth bathing fronds of abalone and calamari, nor the clever arrangement of lobster played off against charred waxy fingerlings under a swatch of milk skin. The adventure is significantly the richer for the cool gloss of the dining room, some of the most engaging service in the nation and wine pairings that roam with an easy-going confidence. Maturing and relaxing without surrendering a drop of its ambition, Brae is more compelling than ever.

Grilled apricot salad with jamon and Manchego

Here we've scorched apricots on the grill and served them with torn jamon, shaved Manchego and peppery rocket leaves. Think of it as a twist on the good old melon-prosciutto routine. The mixture would also be great served on charred sourdough.

Discovering Macedonia

Like its oft-disputed name, the Former Yugoslav Republic of Macedonia defies simple definition but its rich diversity extends from the dinner table to the welcoming locals, writes Richard Cooke.

Banana-cream pie brûlées


"The desserts at The Noble Experiment were a standout - I especially loved the banana cream brûlée. Would you ask the restaurant for the recipe, please?"
Emily Fredericks, Albury, NSW

REQUEST A RECIPE
To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

You'll need

750 ml (3 cups) pouring cream 200 ml milk 4 very ripe bananas, mashed 10 egg yolks 300 gm caster sugar   Chocolate crumble 125 gm dark chocolate (60% cocoa solids) 75 gm (1/3 cup) caster sugar 35 gm butter, at room temperature 1 egg, lightly beaten 35 gm (¼ cup) plain flour   Chantilly cream 100 ml pouring cream 1 tbsp caster sugar

Method

  • 01
  • Bring cream, milk and banana to the simmer in a saucepan over medium-high heat, then remove and set aside for flavours to infuse (1 hour).
  • 02
  • Meanwhile, for chocolate crumble, preheat oven to 170C. Melt chocolate in a heatproof bowl over a saucepan of simmering water, stirring occasionally, until smooth. Beat sugar and butter in an electric mixer until combined and slightly pale (3-4 minutes). Mix in melted chocolate and egg until combined, then beat in flour and a pinch of salt until a wet dough forms. Spread on a baking tray lined with baking paper and bake until cooked through but not crisp (15-20 minutes). Cool, then process in a food processor until coarse crumbs form. Set aside until required.
  • 03
  • Reduce oven to 140C. Bring milk mixture back to the simmer, then strain through a fine sieve. Whisk yolks and 80gm sugar until thick and pale (2-3 minutes), whisk in milk mixture, then strain through a fine sieve. Divide mixture evenly among six 250ml ramekins and place in a deep roasting pan. Fill with hot water to three-quarters of the way up the sides of the ramekins, cover pan with foil and bake until set with just a slight wobble (40-45 minutes). Carefully remove from pan and cool completely before refrigerating overnight.
  • 04
  • For Chantilly cream, whisk cream with sugar until stiff peaks form (3-4 minutes), then refrigerate until required.
  • 05
  • To serve, sprinkle 1 tbsp of sugar evenly over each brûlée and caramelise surface with a blowtorch; repeat with another tablespoon of sugar until caramelised sugar is dark golden. Scatter with chocolate crumbs and serve with a dollop of Chantilly cream.

Note Begin this recipe a day ahead to set the brûlées.


At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Aug 2014

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×